The Louisville Chef

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible. I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out. Ingredients 1 pound Green Beans, trimmed. 1 cup Vegetable Oil 1 Tbsp Ginger, minced 3 cloves Garlic, minced 1 tsp Sichuan Peppercorns, crushed 2 Tien Tsin Chilis, crushed 2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped. 1 Tbsp Shaoxing wine 1 Tbsp light soy sauce 1/2 Tbsp dark soy sauce 1 drop of Liquid Smoke 1/4 teaspoon sugar Dash of Toasted Sesame Oil You will want to prepare everything up front, because the cooking time is very quick.  Start your wok and pour your oil in the wok. Once it is up to temperature, add your green bean

A couvillion is in the same family of the Creole/Cajun courtbouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew like. There are many different recipes, but mine is traditional and very good. It’s not difficult to make, but the roux takes time and can’t be rushed. If you burn the roux it is unusable and you will need to start over. So once you start the roux, keep stirring. I will give you a step by step to make the roux. If you feel you need additional info, here is a link.  http://www.thepasadenachef.com/2011/02/how-to-make-roux.html As I had guests over, I was unable to get a pic of the final dish, but the pic above is from the amazing meal I had at Couvillion here in Louisville. Mine looked very similar and tasted almost as good, but not quite. Ingredients 3 Tbsp Vegetable Oil 3 Tbsp Butter 6 Tbsp Flour 1 Onion, minced 1/2 Red Pepper, minced 1/2 Green Pepper, minced 2 ribs Celery, minced